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Sweet and Tangy Rhubarb Custard Bars: A Delightful Dessert That Hits All the Right Notes

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  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Bake, Whisk, Mix
  • Cuisine: American
  • Diet: Vegetarian

Description

A delicious dessert with a buttery crust, a sweet and tangy rhubarb custard filling, and a light, fluffy cream cheese topping, perfect for a refreshing treat.


Ingredients

Scale
  • FOR THE CRUST:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup cold unsalted butter, cubed
  • FOR THE CUSTARD FILLING:
  • 2 cups granulated sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups fresh or frozen rhubarb, chopped
  • FOR THE TOPPING:
  • 6 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Instructions

  1. Preheat oven to 350°F. Line a 9×13 pan with parchment paper.
  2. Mix flour and sugar for the crust. Cut in butter until crumbly. Press into the pan.
  3. Bake the crust for 15 minutes, or until lightly golden.
  4. Whisk sugar and flour for the filling. Add cream and eggs, then fold in rhubarb.
  5. Pour the filling over the warm crust. Bake for 40-45 minutes, until custard is set.
  6. Cool completely.
  7. Beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped cream.
  8. Spread topping over cooled bars. Refrigerate for 2 hours before cutting.

Notes

  • Make sure to allow the bars to cool completely before adding the topping for the best texture.
  • Using frozen rhubarb works just as well as fresh, especially if fresh rhubarb is out of season.
  • If you prefer a thicker crust, you can press the dough into the pan more firmly before baking.
  • These bars are best when chilled for at least two hours before serving, as it helps them set properly.

Nutrition

  • Serving Size: 1 bar
  • Calories: 350
  • Sugar: 30g
  • Sodium: 120mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 85mg